Auberge du Val de Vienne

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Starters

Boiled eggs with muschrums sauce ans asparagus fingers
Brown snail raviolis in parsley juice, garlic mashed potatoes
Roast Dublin bay prawns with fresh mango
Plain pice foie gras terrine

Fishes

Fish cod served with orange sauce and green asparagus
Monkfish served with little peaces of porc

Dishes

Rabbit leg with fresh pasta and tomatoes
Tender lam from Artannes (small village very close) with garlic and mint salad with balsamic
Calfs sweetbreads flavoured with lemon and herbs, youngs carotts
Calf's head in ravigote sauce

Cheeses

Platter of matured cheeses
Sainte Maure (goat cheese) marinated with black pepper and olive oi

Desserts (to be ordered with your main order)

Stawberries tart, with pistach ice cream
Plum cake with cherries ans almond milk ice cream
Profiterolles
Chocolate mallow on custard pudding
Apples roasted in caramel, with crumble chocolate at the top

 





Civet de lièvre à la royale


Croustillant de rillons, vinaigrette à la moutarde Meaux


Lotte rôties au rillons et au poireau frit



Mentions légales - Plan du site - imagidee, création web